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Lamb shulyum at home

Homemade lamb shulyum

An incredibly fragrant, tasty, filling soup! Lamb shulyum has Central Asian roots. Without exaggeration, you could call it a balm for the stomach! A rich, fatty broth bright with the flavor of vegetables fills you up and gives you energy.

Pearl

Recipe author

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Composition / ingredients

Servings:

Lamb (fatty, bone-in)

900

Water

Potatoes

400

Onion

150

Carrots

200

Tomatoes

220

Eggplant

Bell pepper

250

Celery stalk

Cumin (zira)

0.5

Allspice

Ground red pepper

Garlic

Fresh herbs

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 38 % 3 g

Fats 25 % 2 g

Carbohydrates 38 % 3 g

40 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

To make lamb shulyum at home, you'll mainly need young lamb and vegetables with herbs. Here's a version where, alongside the usual potatoes, carrots, onion, and bell pepper, eggplant goes in too.
Step 2:

Shulyum is best made in a heavy-bottomed pot or a cauldron. So, rinse the meat under running water and put it in the cauldron, adding one small onion and a celery stalk. You don't have to peel the onion, but wash it well.
Step 3:

Fill the cauldron with three liters of water and set it over high heat. As it comes to a boil, foam will form — skim it off with a spoon, add salt to the meat, then lower the heat to its minimum and simmer the lamb, covered, for about two hours.
Step 4:

While the broth cooks, prep the rest of the vegetables. Peel the onion, carrot, potatoes, and garlic. Remove the stem and seeds from the bell pepper and trim the stem end off the eggplant. Wash the peeled vegetables, the tomatoes, and the herbs. Cut the potatoes into very large pieces — you can even leave some whole.
Step 5:

Cut the pepper into thick strips and the carrot into rounds. Using bell peppers of different colors makes the shulyum look brighter and more appetizing.
Step 6:

Cut the eggplant into rounds first, then each round into two or four pieces. Cut the onion into slivers and the tomatoes into wedges or halves.
Step 7:

After the two hours, turn the heat under the cauldron up to maximum. Add the potatoes and eggplant to the broth.
Step 8:

Once it returns to a boil, add the carrot, onion, and bell pepper to the soup.
Step 9:

Five minutes later, add the tomatoes to the cauldron. Lower the heat back to its minimum and cook the shulyum, covered, for at least thirty minutes. Go by the potatoes — they should fall apart slightly when pressed.
Step 10:

Finely chop the garlic and herbs. Parsley and cilantro are great here — you can use just one or the other.
Step 11:

Add the garlic, herbs, and cumin to the finished shulyum and turn the heat up to maximum. Once it boils, take the shulyum off the stove, cover it, and let it rest for at least half an hour. Sprinkle the soup with allspice to taste.
Step 12:

If you have the chance to make shulyum outdoors over a campfire, definitely do it. The whiff of smoke gives the rich soup a magical taste and aroma. In a big cauldron you can drop the vegetables in whole, so they keep as much of their flavor as possible.

You can also add hot chili pepper to the finished shulyum, or sprinkle a pinch of ground hot pepper into each bowl. Lamb soups are best served hot, and it's a good idea to have some tea a little while after eating. Don't wash rich, fatty shulyum down with cold water — it can bring on stomach aches. Lamb pairs wonderfully with cilantro, so you can add some to each bowl when serving. Enjoy!